If you’re ready, let’s kick off this St Pat’s extravaganza with one of the most simple – and lovely – of all Irish dishes. Wheaten Bread.

This recipe comes from a member of my family which makes it extra special. I don’t normally eat wheat as it is NOT a thing my belly likes, however this time of year I’m more than a little homesick and cooking recipes from my family’s kitchen seems to shorten the miles between us.

It’s best eaten slathered with butter and a thick wedge of raspberry jam. And, of course, don’t forget the tea.

Traditional Wheaten Bread

2 1/2 cups coarse ground wholemeal flour

4 tbsps butter

1 cup buttermilk

1 tbsp brown sugar

1 tsp sea salt

1 tsp baking soda

Put the flour, salt, sugar and sieved baking powder into a bowl. Stir to combine.

Cut your butter into small pieces and add that. Use your fingers to grind the butter into the flour until it is a fine crumb. A good rule of thumb is to shake the bowl gently from side to side – this will ease out any larger lumps that you can then squish. They cannot hide!

Pour in all the buttermilk and stir until a thick lump.

Transfer this to a lined or greased 9in loaf tin and bake at 360 for 40 minutes.

When done turn onto a wire rack and wrap with a (clean!) teatowel until cool – this retains its moisture and will make for a nice soft loaf.

Grind my corn from our cornfields too and the jam is homemade from our orchards. But sadly, no milk products. Years ago, I got milk straight from a dairy about 6 miles away but no more. Regulations dontcha know. *grumbling under breath* Don’t get me started…but the good news is….Hubs LOVED this! It’s just so easy to make. And fast! Thanks for sharing!!!